A great online recipe book part:1

What you need:

• Bread
• Pesto
• Fresh basil, chopped
• Tomatoes, sliced
• Mozzarella cheese, sliced
• Parmesan cheese, grated
• Salt & pepper

What to do:

Slice the bread to make a sandwich.

On one slice of bread spread a generous layer of pesto then add a sprinkling of basil, slices of tomato, mozzarella, a dusting of Parmesan and some seasoning to taste.

Top it with the other slice of bread and pop in the oven.  Bake for about 5 minutes on a medium heat.

Serve immediately.

Ingredients

• ¼ cup plain flour
• Salt and pepper
• 4 large pork loin chops
• 1 tbsp olive oil
• 3 garlic cloves, sliced
• 2 red onions, chopped
• 1 can chopped tomatoes
• 1 tbsp white balsamic vinegar
• 1 rosemary sprig
• 1 tbsp salted capers, rinsed

Method

1. Combine flour and salt and pepper on a sheet of baking paper. Trim excess fat from each chop. Coat chops in flour mixture and dust off excess.

2. Heat olive oil in a large, heavy-based pan, add pork chops and cook on each side for 3-4 minutes. Remove from pan and put on a plate.

3. Add garlic and onion to pan and cook for 1 minute. Add tomato, vinegar, rosemary and capers and stir to combine. Simmer for 3-4 minutes. Return chops to pan and cook for 2-3 minutes.

Notes

Pork loin chops are available from all butchers. Other pork cuts, such as leg or medallions, can also be used.

Ingredients

• 250g pkt chopped frozen spinach, thawed, drained
• 200g ricotta, crumbled
• ½ tsp ground allspice
• 2 lemons, zested and juiced
• ½ quantity (325g) fresh egg pasta dough
• 125g salted butter
• 1 bunch fresh sage, leaves only
• ¼ cup pine nuts, toasted
• ½ cup fresh parmesan, shaved

Method

1| Squeeze spinach dry using a clean Chux cloth. Put in a large bowl, add ricotta, allspice and lemon zest, then mash well with a fork.

2| Following directions to make filled pasta, form ravioli.

3| Cook pasta in a large pan of rapidly boiling salted water for 4 minutes or until al dente. Drain

well. Arrange in serving bowls.

4| Meanwhile, put butter and sage in a small pan and heat on medium until butter melts. Cook, stirring occasionally, until butter just browns. Immediately remove from heat and stir in lemon juice, pine nuts and half the parmesan. Spoon over ravioli, then sprinkle over remaining parmesan. Serve.

Notes

Traditionally, unsalted butter is used for cooking, while salted butter is used only on the table. However, for brown-butter sauces, salted butter is significantly more efficient, as its high sugar content readily caramelises.

What You Need

Make It

HEAT oven to 375ºF.

MIX meat, stuffing mix, 1-1/4 cups water and onions until well blended. Shape into 6 (1/2-inch-thick) oval patties. Place in 15x10x1-inch pan.

BAKE 25 min. or until done (160°F). Meanwhile, cook mushrooms in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until tender, stirring occasionally. Stir in barbecue sauce and remaining water; simmer on low heat 1 to 2 min. or until heated through.

SERVE meat patties topped with sauce.

1 tablespoon flour

1 tablespoon chili powder

4 skinless, boneless chicken breasts (1 pound)

2 tablespoons vegetable oil

1 can (10-3/4 oz) Campbell’s Condensed Tomato Soup

1/4 cup shredded Monterey Jack cheese (I use 1/2 cup)

Directions

Stir the flour and chili powder on a plate.Coat the chicken with the flour mixture.Heat the oil in a 10-inch skillet over medium-high heat.Add the chicken and cook for 10 minutes or until well browned on both sides.Add the soup to the skillet and heat to a boil.Reduce the heat to low.Cover and cook for 5 minutes or until the chicken is cooked through.Top the chicken with the cheese.The flavor is mild and the chicken is moist.Best of all it is simple and quick for supper on a busy night. Ready in 30 minutes.

Make It

HEAT oven to 425°F.

WASH potatoes; pat dry with paper towels. Cut into 1/4-inch-thick sticks; place in large bowl. Add remaining ingredients; toss to coat.

SPREAD potatoes into single layer on large baking sheet sprayed with cooking spray. Spray potatoes with additional cooking spray.

BAKE 22 to 24 min. or until potatoes are crisp and golden brown, turning after 12 min.

Ingredients

• 4 large potatoes, peeled
• 1/4 cup (60mL) milk
• 1 tablespoon Flora Original Spread
• 2 teaspoons oil
• 1 onion, diced
• 500g lean lamb mince, or beef mince
• 1 packet Continental Shepherd’s Pie

Recipe Base

• 1 cup (250mL) water
• 1 carrot, diced

Method

1. Preheat oven to 200°C.

2. Boil potatoes and mash with milk and spread.

3. Heat oil in a large saucepan and brown mince and onion. Add Recipe Base pack contents, water and carrot; stir well. Cover and simmer gently for 10 minutes or until carrot is tender.

4. Spoon mince filling into an ovenproof dish; top with mashed potato and bake for 20 minutes or until golden brown.

5. Serve with steamed broccoli or peas. 

Ingredients

• 2 tsps olive oil
• 6 bacon rashers, chopped
• 1 small leek (200g), thinly sliced
• 1 clove garlic, crushed
• 420g can condensed cream of asparagus soup
• 300ml carton cream
• 1.25kg sebago potatoes, thinly sliced
• 1 cup grated cheddar cheese
• Salt and pepper, to taste
• Extra 1 / 2 cupp grated cheddar cheese

Method

1. Lightly grease an ovenproof dish (8 cup capacity).

2. Heat oil in a large frying pan over medium heat. Add bacon, leek and garlic.Cook, stirring occasionally, for about 10 minutes, or until leek is soft.

3. Place undiluted soup and cream in a large jug.Whisk until smooth.

4. Arrange a third of the potato slices over base of the prepared dish.Top with a third of the bacon mixture and a third of the soup mixture. Sprinkle with 1⁄3 cup of the cheese.Season with salt & pepper. Repeat layering with potato slices, bacon mixture, soup mixture, cheese, salt & pepper. Cover tightly with foil and place dish on an oven tray.

5. Cook in a moderate oven (180C) for about 1 hour, or until potatoes are tender. Remove foil. Sprinkle with extra cheese. Turn oven up to 200C. Cook for 15 minutes, or until cheese is golden.

Remove.

6. Stand gratin for 5 minutes before serving.

4 strips of bacon, cut-up to 1" pieces
1 cup of onions, chopped
1 1/2 - 2lbs frozen hash brown potatoes
1 can of cream of chicken soup
1 16oz container of sour cream
1 -1 1/2 cups shredded cheddar cheese
Salt & pepper to taste.
1 small container of french fried onion rings

Saute bacon & onions together.(Do not drain.)
In a 2 quart baking dish, combine all the ingredients
except the onion rings.Stir till well blended.
Place in oven at 350 degrees. Bake till bubbly.(about 45 minutes -1 hour.)
The last 10 minutes, spread the onion rings over the top.

Yield: 6 servings
INGREDIENTS
1-1/2 pounds unpeeled red-skinned new potatoes,
scrubbed and cut into 1-inch chunks.
4 to 6 cloves peeled garlic
1/2 cup light sour cream
1/4 teaspoon salt



DIRECTIONS
Place the potatoes and garlic in a large pot and cover
with water. Bring to a boil, then reduce the heat to medium,
cover, and cook for about 15 minutes until tender. Drain the
potatoes, reserving 1/4 cup of the cooking liquid.

Pick out the garlic cloves from the potatoes, place in a
medium bowl, and mash with a fork. Add the sour cream and
reserved cooking liquid to the garlic and stir until smooth.
Add the sour cream mixture and the salt to the potatoes and
stir to mix. Mash the potatoes with a potato masher just
enough to make them creamy but still with good sized chunks
of potatoes. Serve hot.

 8 ounces elbow macaroni -- uncooked
2 ripe tomatoes -- sliced
2 tablespoons butter or margarine
1 tablespoon flour
1/4 teaspoon dry mustard
1/2 teaspoon salt
2 cups skim milk
2 cups grated hard cheese (such as Cheddar)
1/2 cup fresh bread crumbs

Prepare pasta according to package directions; drain in colander.
Preheat oven to 375ºF. Slice the tomatoes into 1/2-inch-thick slices.
Set aside on a small plate. Crumble the bread crumbs with your
fingertips. Set aside on another small plate.

Into a 2-quart saucepan over medium heat, melt the butter or
margarine. Add the flour, dry mustard and salt, then cook together
for 2 to 3 minutes. Add the milk little by little and continue
stirring until mixture thickens. Add cheese and stir until melted.
Place two slices of tomato in bottom of pan, then half the pasta.
Place another two slices of tomato, the remainder of the pasta, and
pour the sauce over all. Arrange three slices of tomato on top and
sprinkle with bread crumbs. Bake for 20 minutes. Serve immediately.

Serving Size: 4